How many calories does the grape contain? – The Italian kitchen – Italian Cuisine

The grape is among the fruits with more calories: but it does not affect our weight and brings many benefits to the body. If eaten without overdoing it, of course

THE'grapes it is a typical autumnal fruit and concludes our meals especially in the months of September and October, when, having reached full maturity, it is left to be enjoyed in all its variations. Whether white, black or pink, the grape has many beneficial properties for the body, even if it is often demonized for its calories. And so, in front of a bunch of grapes, we stand there, undecided and perplexed, asking ourselves the usual question: will make you fat?

How many calories?

Grapes are certainly among the fruits more calories that we find from the greengrocer, because every 100 g they bring 60 calories, which become 300 for raisins. But if it has the bad reputation of being high calorie, perhaps not everyone knows that the grape also has the fat burning properties. Thanks to the resveratol, contained in the peel, it manages to regulate the production of adiponectin and a speed up metabolism. Aren't you convinced? Then know that the calories present are due almost entirely, as much as 95%, to the presence of sugars: but good sugars, different from the refined ones.

How much grapes can you eat?

Of course, there is not a precise amount of how much grapes can be eaten to avoid gaining weight, because different factors come into play, such as lifestyle, to give an example. In short, just use common sense and do not overdo the portions. A good rule would be to eat the right amount to satiate the sense of hunger without exceeding. However, if you really want advice, we say that, as a general rule, grapes can be consumed safely everyday, but never more than a bunch. Best if eaten as a snack between meals rather than at the end of lunch or dinner. In the case ofraisins, instead, the rules are stricter: considering that it is really high-calorie, it is allowed just a few grains per day.

Prefer white grapes

If you want to keep your weight at bay, it is recommended to consume theWhite grapes because it is less caloric than other varieties, it contains less fat and it is very rich in water, which gives a sense of satiety and, at the same time, hydrates the body.

The beneficial properties

In its berries it contains many beneficial properties for the body, which is why it should not be eliminated from the diet. It's a natural anti-wrinkle because thanks to the presence of antioxidants it slows down cellular aging. Has a anticarcinogenic power, avoids infections, takes care of the intestine and prevents cardiovascular diseases.

Does it say chocolate or chocolate? – Italian Cuisine

Our solution to the dilemma that plagues many greedy and curious people and the recipes to better enjoy chocolate. Or the chocolate

The most widespread term in the world to call chocolate or chocolate is chocolate. But in Italy the richness of language often complicates things. In fact, the male and female version of the term is widespread in our country, but it is not clear to many which is the right one. And judging by the history of this name, every doubt is legitimate.
THE'italianization of chocolate spanish indeed it has had multiple phases. In the seventeenth century the most widespread form was chocolates to which were added later chocolate, chocolate is chocolate. We find these names also in the IV Crusca (1729-1738) where they are collected in a single voice. In the twentieth century, however, the question becomes dialectical. Chocolate is used in Piedmont, Veneto, Emilia, Tuscany, Lazio, Campania and Sicily. Lombardy is the only one to choose chocolate, while the chocolate form survives in Sardinia.

As it often happens when two different forms are accepted, two different meanings were then given to the words chocolate and chocolate. In 1849 the Gherardini in Italian Lexicography, 2nd edition, proposed: «Since we have at our disposal so many ways of writing the word itself, I would like to assign one to mean the pasta, and I would say the chocolates; another I would use to signify the drink made with it pasta, and I would say the chocolate".

Even Migliorini in the fifth edition of Vocabulary of Academics he concluded his essay by saying: "Keep in mind the enormous diffusion, in almost all of Italy, of the form chocolate for the drink; and see on the other hand how uniform the industrialists use shape chocolate for the preparation in tablets: in advertising notices we read almost constantly chocolate. The use of the two forms is historically very justified, and on the other hand the difference between chocolate in the cup is chocolate in tablets (or in powder) is functionally useful; the diffusion that it now has in the industrial field makes us believe that it is destined to establish itself generally ".

Here are some simple considerations to simplify the solution to the chocolate or chocolate dilemma?
The common use of the terms (still considered synonymous) suggests theuse of chocolate when meaning the hot drink and of chocolate to identify tablets and other forms of food derived from cocoa beans.
So we will say:
Would you like a cup of steaming hot chocolate?
I would like to drink hot milk chocolate.
I bought a bar of dark chocolate.
We prepare a chocolate cake.

And now that everything is clear, why not enjoy chocolate and chocolate?

In the gallery below, 30 chocolate recipes …

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… and our tips for preparing the perfect hot chocolate.

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More Milanese than this … Here is the cutlet by Antonello Colonna – Italian Cuisine

The famous Roman chef landed in Milan with an elegant restaurant-bistro and clear ideas. And in his card he pays tribute to one of the culinary symbols of the city. Here is the recipe

The opening of the Open Column in the center of Milan it is news because Antonello Colonna it's something more than a famous Roman chef. It is enough to read a definition of his site: "Maniac of art and architecture, Roman of soul and origin, he has made of the link with the territory his strong point". Indeed, its refined and original Resort & Spa – complete with a farm – located in the heart of the Roman hills, immersed in the natural park of Labìco. When he opened it, in 2012, it was a return to the origins as his brilliant career – complete with a Michelin star for two venues – began in 1985 in a family-run restaurant in Labìco, which he quickly brought to the top of the restaurant business before Lazio and then national. A place where you entered by a red door, which later became the symbol of that traditional-home cooking that Colonna has exalted over time, not only in the Capital.

In the center of Milan

That is why it is natural to ask (and ask) how it ended up just a few meters from piazza Cordusio, abandoning his beloved Rome after closing – 12 years after the opening – the Open Column in the roof garden of the Palazzo delle Esposizioni, the first example of a large restaurant within an Italian museum structure. "Since I was very young I often come to Milan, I never left it, I felt this international smell of a refined city, of style. A year ago, cooking for the opening of the Identità Golose Hub, I saw that they appreciated me here. And I could not resist the temptation to open here. When the opportunity presented itself, I seized it ". And he focused on a young team: the director Simone Dimitri, already seen by Trussardi and da Seta, the chef Alessio Sebastiani, who knows how to interpret the thought-column and Emanuele Sala, partner of Colonna and Dimitri, who is in charge of communication.

It is also a bar and bistro

The restaurant is in a newly renovated building, the entrance is in via Bassano Porrone, at number 8: the historic external walls have remained, while the interior is completely redesigned in a modern key. The restaurant, which also functions as a bar and bistro, with the non-stop kitchen open from 12 to 22, overlooking an inner courtyard, very quiet and where some tables have been placed to be used since it will not be cold. The environment is pleasant, the wines, lined up in a modern open cellar, are chosen in an unconventional paper. Given the extended time, mixology cannot be missed, entrusted to Mattia Battistelli in close collaboration with May, a cocktail-bar beloved by the Milanese. The menu includes about twenty dishes and a tasting menu with its classics. For the rest there are carbonara and lamb, mint tripe and pecorino cheese, the mythical cheese and pepper and the right homage to Milan, starting from the risotto and the cutlet that caught our attention. Too easy in his case to hit an amatriciana …

The cutlet recipe

And here we are at the preparation. We start from 250 grams of uncooked veal ("Italiana, matured by us for 7 days to facilitate the loss of water and make the meat more tender during cooking", explains the chef), which is breaded twice: the first with egg and bread, the second with eggs and bread panko. It is fried in clarified butter – with poached shallots and thyme – four minutes per side, continuously sprinkling with butter. Before serving, it is left to rest for 3 minutes at a temperature of 85º. The dish is completed by about 250 grams of potatoes cut into wedges and fried in clarified butter, a very classic Bernese sauce and the veal bottom which is enriched with lemon juice, to replace the habit of many who require the lemon to season the cutlet. A beautiful provocation, Colonna … «No, I don't want to teach anyone anything. Arrival in Milan on tiptoe, I can't care less about it of gourmet or contemporary dishes: I just want to make a good cuisine. And I am not proud of anything, for heaven's sake. But my schnitzel is not bad. And do you know why? It is the classic, Milanese, immortal … .